WELL. Remember that very loving, smart, Christmas Mayor of Whoville that I married? He not only gives me gifts that he knows I will love and utilize, but he also gives me gifts that he knows he will benefit from, as well. Cute, smart and devious?!? Oh yes, ladies. Be jealous.
I am speaking of course of The Carrabba’s Italian Grill Cookbook.
I KNOW, RIGHT?!? All of your favorite meals from the restaurant conveniently located in your own kitchen so you can cook great Italian meals the way Nana Carrabba did back in the old country, which is, of course, Texas.
My Mister’s favorite meal is the Filet Bryan (pronounced ever so snootily: fee-lay bree-yon. Or at least it’s pronounced that way in our snooty house. Because we are awesome like that.)
The one drawback to being able to cook your favorite recipes is that you get to see just how much butter, fat, and butter they put into it. It’s like you’re eating some steak with your butter. Butter and goat cheese and some more butter, just in case you hadn’t had that heart attack you ordered yet.
Needless to say, this isn’t going in our normal rotation of meals. BUT, since my Mister requested it for his birthday meal, I am willing to oblige him- he’ll get his side order of heart disease and cellulite for Christmas.
To balance out the tremendous amount of fat that went into the meat portion of the meal, I made some Broccoli with Red Pepper Flakes and Toasted Garlic from Cookinglight (this has been a staple in our house for years), and then some roast potatoes of my own devising. It’s based off of a recipe I made when we were first married, back when dinosaurs ruled the earth, and recreated for this meal since I couldn’t find the original recipe and I really did not want to make the artery clogging Carrabba’s mashed potatoes that My Mister usually orders with this meal.
So, here you go- my recipe for some tasty taters. I call them Noah’s Ark Potatoes…because the ingredients go in two-by-two. HEE!
Gege's Noah's Ark Potatoes
|A little bit of heart attack to go with the healthy stuff.|
2 lbs potatoes
2 Tbs Dijon mustard
2 Tbs whole grain mustard
2 Tbs olive oil
2 cloves garlic, minced
2 tsp Italian herbs
salt/pepper to taste
Preheat oven to 200 deg C or 390 deg F
Wash potatoes and cut into inch sized pieces. Place in 13"x9" casserole dish.
Mix next 5 ingredients (mustard through herbs) in a small bowl and then cover potatoes with it. Mix well to cover the potatoes.
Bake for 45 minutes, or until they are soft and delectable.
Enjoy your non-artery clogging side dish and pray the good fats in the olive oil are enough to conquer the bad fats of the butter.
*AS IF!! I have no idea which way the toilet goes down either here or in the States. I just make my deposit, hit the button and then get the heck out of Dodge. I don’t dilly dally thinking, “Oh wow- now THAT is a masterpiece. Look how cute my digested food looks going around and around…and, oh my- doth mine eyes deceive me? Is dear darling poopsie going around and around in the wrong direction? *girlish giggle* Those silly Australians! What will they think of next?”
And for those of you thinking, "Why don't you just flush it when you haven't used the bathroom?" the answer is: because I have a life. *snooty giggle*